CHICKEN ARTICHOKE RICE CASSEROLE RECIPES

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CHICKEN, ARTICHOKE AND RICE CASSEROLE RECIPE - PILLSBURY.COM



Chicken, Artichoke and Rice Casserole Recipe - Pillsbury.com image

White sauce provides a simple addition to this hearty casserole that's baked with chicken, bacon, vegetables and rice - perfect for dinner.

Provided by Pillsbury Kitchens

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 20

6 tablespoons margarine or butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
1 cup milk
1 tablespoon margarine or butter
2 cups julienne-cut (2x1/4x1/4-inch) carrots
1/2 cup chopped green bell pepper
1/3 cup chopped green onions
1/2 cup milk
1/4 cup dry sherry
2 1/2 cups cubed cooked chicken
2 slices bacon, crisply cooked, crumbled
8 oz. (2 cups) shredded mozzarella cheese
1 1/2 cups cooked white rice
1 1/2 cups cooked wild rice
1 to 2 (14-oz.) cans artichoke hearts, drained, quartered
1/4 cup grated Parmesan cheese
1 to 2 teaspoons dried parsley flakes

Steps:

  • In medium saucepan, melt 6 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in chicken broth and 1 cup milk. Cook until mixture boils and thickens, stirring constantly.
  • Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, melt 1 tablespoon margarine over medium-high heat. Add carrots, bell pepper and onions; cook and stir until crisp-tender. Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and mozzarella cheese; blend well. Remove from heat.
  • Combine white and wild rice; spread evenly over bottom of greased baking dish. Arrange artichokes over rice. Spoon chicken mixture evenly over artichokes.** Sprinkle with Parmesan cheese and parsley flakes; cover tightly with foil.
  • Bake at 350°F. for 40 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated.

Nutrition Facts : Calories 300 , CarbohydrateContent 23 g, CholesterolContent 40 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 4 g

CHICKEN ARTICHOKE & RICE CASSEROLE RECIPE - FOOD.COM



Chicken Artichoke & Rice Casserole Recipe - Food.com image

I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "Nice version of chicken and rice. If you're like me, I love artichokes but don't know what to do with them. I really like them in this dish."

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (6 1/4 ounce) package long grain and wild rice blend (plus ingredients to make rice according to package directions)
1 medium red bell pepper, chopped
1 (14 ounce) can water-packed artichoke hearts, drained and roughly chopped (not marinated)
3 cups chopped cooked chicken
1/4 cup sliced green onion
1 (12 ounce) jar chicken gravy
1/2 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • Prepare rice mix according to package directions.
  • Mix together rice mixture, bell pepper, artichokes, chicken and green onion and spoon into 9 x 9 square pan.
  • In separate bowl, mix together gravy, sour cream and shredded cheese.
  • Pour gravy mixture over rice/chicken mixture.
  • Bake for about 25 minutes at 350.

Nutrition Facts : Calories 320.4, FatContent 18.5, SaturatedFatContent 8.6, CholesterolContent 81.9, SodiumContent 586.8, CarbohydrateContent 13.2, FiberContent 4.3, SugarContent 2.2, ProteinContent 26.5

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